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Tuesday, November 8, 2016

Simon Gault's Pork Burger with a Smoked Chipotle Slaw

Ingredients

Smoked Chipotle Slaw

  • 100g finely sliced cabbage
  • 3 tbsp mayonnaise
  • 1 tsp smoked chipotle tabasco

Burger

  • 800g 100% NZ __pork mince
  • 1x egg
  • 1 tbsp Dijon mustard
  • 2x minced garlic cloves
  • 1x small bunch of basil, thinly sliced
  • Salt and pepper

To Serve

  • 4x burger buns
  • 4x large onion rings
  • 2x tomatoes, thickly sliced
  • Fries

Method

Step 1

Making the burger patties

  • In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
  • Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
  • Using your hands, form patties to a size of approximately 200g.
  • Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.

Step 2

Making the slaw

  • In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
  • Mix well and season to taste, set aside.

Step 3

Plating up

  • Under a hot grill, lightly toast the burger buns.
  • To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
  • Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
  • To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
  • Serve with fries, cooked as directed.

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